2016 Sauvignon Gris Isidora, Cousiño Macul

Wine Variety: Sauvignon Gris (also known as Sauvignon Rose) is a genetic mutation of Sauvignon Blanc. It is not allowed in a number of the Loire appellations, including Sancerre, but it does creep into some field-blended wines. It is also increasingly popular in Bordeaux as an ingredient in the dry white wines.

Wine Region: It is thought that Cortez brought vines - either cuttings or seeds - to Chile sometime in the 16th century and it is the only wine producing country that has remained free from Phylloxera. Chile is a long and narrow country, 80% of which is mountainous, ergo there is very little space for vineyards (the extreme north and south of the country is unsuitable for wine production, so only viable sites in the centre of Chile are planted). Here we find ourselves in the Maipo Valley, the country's oldest wine-producing region and the heart of the country's wine industry.

Wine Producer: Founded in 1856, Cousiño Macul is the only winery in Chile amongst those established in the 19th century that continues in the hands of the original founding family; the company remains 100% under family control and is today run by the sixth generation direct descendants of its founder Matías Cousiño. Their stated aim is "To produce world-class wines that are unmistakably Chilean carrying the distinctive character of the Maipo Valley".

Description

Price

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Single Bottle

£12.00

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Six Bottle Case

£72.00

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Style:

Dry White - fruity

Grape Variety:

Sauvignon Gris

Producer:

Cousiño Macul

Serving Temperature:

9°C

Alcohol Content:

14%

Country:

Chile

Appellation:

not specified

Drink By:

2019

Bottle Size:

75cl

Region:

Maipo Valley

Colour:

Still White

Food:

Aperitif

Asian/Spicy

Canapés

Cheese

Chicken

Salads

Tasting Notes:

A pale clear straw-lemon in the glass. The nose has a good ripe density and combines aromas of stone fruit with something greener and a touch herbal: sort of green pea and mint thing. And then the spice, which is warm, a touch sweet. There’s also something a little grapy about it. The palate is really quite dry, but nicely rich and has a core of lightly spiced earthiness. Acidity is that of a just-ripe tangerine and here the spices become drier. There’s a scrunch of dry mineral structure at the death and it is a nicely long thing. Ends with a flavour of some fruit or other that I am struggling to identify. Good for food or without, I would say…